DINNER MENU — - Grand Concourse

1 RIVC 11/8/2019 Twilight Prix Fixe COLD STARTERSRAW OYSTERS ON THE HALF SHELL*Chesapeake Bay, Maryland COCKTAIL five jumbo shrimp, house made cocktail sauce 15 SEARED BLACK + WHITE SESAME TUNA*seared ahi, pickled cucumber slaw, mango salsa, hoisin sauce 13 HOT STARTERS CRISPY SHRIMP + SHISHITOS creamy polenta, charred scallion pesto, piquillo pepper coulis OCTOPUS saffron risotto, black olive tapenade, watermelon radish chips 17 CRISPY PORK BELLY SKEWERS watermelon, kimchi vinaigrette, spiced candied cashews, black garlic oil 14 FIRECRACKER SHRIMP tempura battered, creamy sweet chili glaze 12 DYNAMITE SCALLOPS crab encrusted, basil oil STYLE CRAB CAKE roasted corn saut , mustard sauce FRITTO MISTO flash fried with pickled peppers, chipotle aioli, honey-sriracha glaze 13 ALMOND ENCRUSTED BRIE peach jam, crostini BUTTERNUT SQUASH BISQUE vegetarian, goat cheese, buttered crouton, brown butter 7 LOBSTER BISQUE lobster mascarpone 'S CHOWDER mediterranean-style fish chowder 7 SALADSICEBERG WEDGE blue cheese crumbles, tomato, red onion, applewood smoked bacon, blue cheese dressing 'S VINEYARD SALAD pine nuts, blue cheese, red leaf, bibb, red onion, maple-raspberry vinaigrette 9 KALE + ARUGULA SALAD butternut squash, roasted beets, toasted hazelnuts, parmesan, white balsamic vinaigrette 8 CLASSIC CAESAR house made dressing, parmesan, croutons, anchovy 9 OCEAN COBB chilled lobster, shrimp & crab "louie", bacon, egg, avocado, blue cheese crumbles, red onion, white balsamic 22add chicken or shrimp to any salad 5 add Sixty South salmon to any salad 12 About Sixty South SalmonSixty South salmon is sustainably farmed from the pristine, pure waters of the Antarctic Ocean.

2 Untouched by antibiotics, hormones or antifouling chemicals, Sixty South salmon is defined by its impeccable flavor, beautifully marbled fat lines and firm, delicate texture. CHOICE of STARTER MARTHA'S VINEYARD SALADCAESAR SALADCHARLEY'S CHOWDERBUTTERNUT SQUASH BISQUEA vailable 3pm - 6pm Monday - Saturday excluding holidays please, no substitutions CHOICE of ENTR E ANTARCTIC SALMON 27 SHRIMP + ARTICHOKE LINGUINE 24 POTATO CRUSTED WHITEFISH 26 CAJUN CHICKEN TORTELLINI 22 MARYLAND STYLE CRAB CAKE 23 SHRIMP DANIELLE 23 CHOICE of DESSERT RASPBERRY SORBETVANILLA BEAN ICE CREAM substitute CHEESECAKE or KEY LIME PIE (add $3)SANDER S HOT FUDGE SUNDAE (add $1)RIVC 11/8/2019 Seasonally Inspired Selections | Martha Collins, General Manager | Scott Schneider, Executive ChefA Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary. *Caution: These items may be served raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses.

3 If you have a chronic illness of the liver, stomach, blood or have immune disorders, you are at a greater risk of serious illness from raw oysters & should eat oysters fully cooked. If unsure of your risk, consult a physician. River Crab is a wholly owned subsidiary of Landry's, Inc. TODAY S CATCHE njoy one of our recommended specialty fish preparations OR choose Simply Great : saut ed, blackened, or broiled LAKE PERCH 25 GULF SNAPPER 25 CHILEAN SEA BASS 37 GREAT LAKES WHITEFISH 23 SIXTY SOUTH SALMON MAHI MAHI 27 POTATO ENCRUSTED WHITEFISH crispy bacon & onion hashbrowns, fresh vegetables 26 APPLEJACK SEA BASS sweet bourbon reduction, granny smith apples, sun-dried cherries, wild rice risotto 39 PLANKED SIXTY SOUTH SALMON tarragon mustard glaze, vegetable couscous 29 WHITEFISH CHARLEY sherried scallops, mushrooms & scallions, coconut ginger rice, fresh vegetables 29 SNAPPER HEMINGWAY parmesan crusted, lump crab, lemon beurre blanc, coconut ginger rice, asparagus 31 DYNAMITE MAHI MAHI crab encrusted, basil oil drizzle, coconut ginger rice, asparagus 33 SENSATIONAL SEAFOOD SEARED SCALLOPS + GREEN APPLE HASH butternut squash puree, chimichurri 31 MARYLAND STYLE CRAB CAKES roasted corn saut , mustard sauce, coconut ginger rice, asparagus 30 ULTIMATE SEAFOOD MIXED TRIOS ixty South salmon, crab cakes, coconut shrimp, coconut ginger rice.

4 Fresh vegetables 34 OVEN ROASTED LOBSTER TAIL coconut ginger rice, asparagus 38 COCONUT SHRIMP mango salsa, sweet thai chili butter, coconut ginger rice, fresh vegetables 24 ALASKAN KING CRAB LEGS1 1/2 lbs, coconut ginger rice, fresh vegetables 59 BEEF + FOWLFILET MIGNON*ma tre d'butter, whipped potatoes, asparagus 33 | 38 NEW YORK STRIP STEAK*12oz, mushroom-shallot confit, whipped potatoes, asparagus 36 PRIME STEAK + LOBSTER TAIL*8oz sliced flat iron, oven roasted lobster tail, whipped potatoes, house made steak sauce, drawn butter 48 PRIME STEAK + SHRIMP SCAMPI*8oz sliced flat iron, jumbo shrimp scampi, whipped potatoes, house made steak sauce 34 CRISPY DUCK Grand marnier demi-glace, sweet potato mashed 33 LEMON CHICKEN artichoke hearts, mushrooms, lemon beurre blanc, whipped potatoes 20 PASTA JUMBO SHRIMP + CRAB LINGUINE butternut squash puree, broccolini, kale, walnuts, parmesan crumbs 24 CAJUN CHICKEN TORTELLINI blackened chicken, mushrooms, tomato, cilantro, cream sauce SHRIMP SCAMPI roasted grape tomatoes, spinach, angel hair pasta, white wine garlic sauce, shaved parmesan VEGETABLE RAVIOLI smoked marinara, shaved parmesan 17 ACCOMPANIMENTS OSCAR TOPPING crab, asparagus, b arnaise TOPPING zesty crab glacage 7 CHARLEY TOPPING sherried scallops, mushrooms 8 SHRIMP BROCHETTE grilled or blackened 7 LUMP BLUE CRAB 6 OVEN ROASTED LOBSTER TAIL 27 JUMBO FRESH ASPARAGUS 7 MARYLAND STYLE CRAB CAKE